Prepare the peach filling: Open the can of peach pie filling and mash the peaches into smaller pieces if desired. Add cinnamon and vanilla extract for extra flavor, if preferred. Set aside.

1. Prepare the biscuits: Open the can of biscuits and separate them. Use a rolling pin to flatten each biscuit to about 1/4 inch thickness. Be gentle to avoid tearing the dough.
2. Once flattened, spoon 1-2 tablespoons of peach filling into the center of each biscuit.
3. Seal the pies: Fold each biscuit in half over the peach filling, creating a half-moon shape. Use a fork to press down the edges to seal the pie, ensuring there are no gaps.
4. Heat the oil: Pour enough vegetable oil into a large frying pan or skillet to cover the bottom of the pan (about 1-2 inches deep). Heat the oil over medium heat until it reaches 350°F (175°C). You can check the temperature by dropping a small piece of dough into the oil—if it sizzles immediately, the oil is ready.
5. Fry the pies: Carefully place the sealed pies into the hot oil, frying them for 2-3 minutes per side until golden brown and crispy. Use tongs to turn the pies and ensure even frying. Remove from the oil and drain excess oil on a plate lined with paper towels.
6. Serve: Let the pies cool slightly before serving. Optionally, dust with powdered sugar for a sweet finish.